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Creamy vegetable salad with fiber
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt Corn Celery Salad (150 g) has 144 calories. That works out to 96 calories per 100 g. It contains 15.2 g of carbs, 4.8 g of protein, 7.7 g of fat and 3.2 g of fiber. Its 123 mg of Phosphorus covers 18% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
144
KCAL / 150G
Carbs
15.2g
· 6% DV
Protein
4.8g
· 10% DV
Fat
7.7g
· 10% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 13% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 2.03 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 218 mg | 9% |
| Total carbohydrate | 15.2 g | 6% |
| Fiber | 3.2 g | 11% |
| Protein | 4.8 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 144 kcal |
| 2 tablespoon (small) | 30 g | 29 kcal |
| 100 g | 100 g | 96 kcal |
| 1 cup (small) | 120 g | 115 kcal |
| 1 cup (large) | 180 g | 173 kcal |
| 1 serving (large) | 250 g | 240 kcal |
| 1 pack (large) | 300 g | 288 kcal |
Calculated from 96 calories per 100 g.
Yogurt Corn Celery Salad is made by mixing grated celery and drained corn with yogurt, often with a little garlic. Add lemon to the celery soon after grating to slow browning, then chill the salad before serving.
Yes, Yogurt Corn Celery Salad is a Turkish-style home salad often served as a meze or side dish. Recipes vary by household, and there is no single fixed version; grated celery, corn, and yogurt are the defining combination.
Yes, Greek yogurt works well in Yogurt Corn Celery Salad and gives it a thicker, tangier dressing. If it clings too heavily to the grated celery, loosen it with a spoonful of water or lemon juice before mixing.
No, garlic is optional in Yogurt Corn Celery Salad. A small amount adds a savory edge, but leaving it out lets the sweet corn and celery stand out and makes the salad milder for serving alongside other strongly flavored dishes.
Yes, frozen corn can replace canned corn in Yogurt Corn Celery Salad. Cook it according to the package directions, cool it completely, and drain off excess moisture before mixing it with the yogurt so the dressing stays thick.
Yes, Yogurt Corn Celery Salad is best served chilled. Cooling gives the yogurt dressing time to coat the celery and corn, while serving it cold keeps the salad refreshing as a side or part of a meze spread.
Yes, you can prepare Yogurt Corn Celery Salad several hours ahead and keep it covered in the refrigerator. Stir it before serving because the vegetables may release a little moisture; add a spoonful of yogurt if the dressing needs thickening.
Yogurt Corn Celery Salad is best eaten within about two days when kept covered and refrigerated. Use a clean serving spoon, and discard leftovers that have sat out for an extended time or developed an unusual smell or texture.
Yogurt Corn Celery Salad pairs well with grilled chicken, grilled meat, or roasted vegetables. Its cool, creamy dressing also suits a Turkish-style meze table, where it can be served alongside warm breads and other small dishes.
No, Yogurt Corn Celery Salad does not freeze well. The yogurt dressing can separate after thawing, and the celery tends to lose its crisp texture; refrigerate leftovers instead and eat them within a couple of days.
Vitamins
B2
0.21mg · 16% DV
B12
0.38µg · 16% DV
Vitamin K
14.25µg · 12% DV
B5
0.48mg · 10% DV
Minerals
Phosphorus
123mg · 18% DV
Calcium
132mg · 13% DV
Iodine
20µg · 13% DV
Copper
0.11mg · 12% DV
Potassium ⭐
345mg · 10% DV
Sodium
218mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Yogurt corn celery salad is a Turkish-style salad made with grated celery root and sweetcorn folded into yogurt. Recipes vary, with some adding garlic or other seasonings; “celery” here usually means the root rather than crisp celery stalks.
Cool and creamy, it balances celery’s distinctive flavour with the sweetness of corn and a little crunch. In Turkey it is commonly served chilled as a meze or as a side alongside a main meal, and it also works well on a shared table. The vegetables contribute fibre, while the yogurt adds some protein. For a lighter, tangier version, use plain yogurt and season it simply, then chill briefly before serving.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.03g
MONOUNSATURATED
3.68g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.